Ingredients

3 tablespoons gluten-free soy sauce

3 tablespoons fresh grated ginger

3 teaspoons sesame oil

2 teaspoon lemon juice

2½ tablespoons gluten-free cornflour

4 x 150 g skinless fillets barramundi, cut into 3 cm x 3 cm pieces

300 g flat wide dried rice noodles

2 cloves garlic, crushed

2 bunches baby bok choy, rinsed

8 shiitake mushrooms, sliced

1 cup gluten-free vegetable or fish stock

coriander leaves, for garnish

Method

Combine the soy sauce, ginger, 1 teaspoon sesame oil, lemon juice and cornflour in a large bowl. Place the fish fillets in a bowl and toss lightly in the marinade, ensuring fillets are completely coated. Cover, then place in the refrigerator for 2–3 hours to marinate.

Place the noodles in a bowl and cover with boiling water. Soak for 10 minutes, or until tender. Drain and return to the saucepan. Toss 1 teaspoon sesame oil through the warm noodles. Cover, and then set aside.

Heat the remaining 1 teaspoon sesame oil in a large wok over high heat. Sauté the garlic, bok choy and mushrooms until just tender. Add the marinated barramundi pieces and any remaining marinade. Add the stock and heat for a further 2–3 minutes or until the sauce has thickened. Finally add the noodles to the wok and toss gently, then serve in bowls while hot. Garnish with coriander.

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure. Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.